A creamy casserole made with potatoes, cheese, and savory Italian sausage, all cooked in a tasty white sauce. Perfect for a weeknight dinner or feeding a crowd.

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Italian sausage and potato casserole.

About Italian Sausage and Potato Casserole

Casseroles are the ideal comfort food. They’re always full of a delicious mix of savory ingredients that everyone is bound to love, and that’s exactly the case with this Italian sausage and potato casserole.

Because, let’s be honest here: when you mix potatoes, cheese, and sausage, you know you’ve got a crowd-pleasing dish, no matter the occasion!

How long is this casserole good for?

Once prepared, leftovers from this casserole can be stored in a sealed container in the refrigerator for three to four days.

Can you freeze this casserole?

Yes, you totally can!

Once prepared and cooled, this casserole can be stored in a sealed container or freezer bag for two to three months.

Scooping out a portion of sausage and potato casserole.

Notes & tips for this Italian sausage casserole

More comforting casserole recipes

How to make Italian sausage casserole

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Cook the Italian sausages in whatever method you prefer, whether it be a grill, griddle, stovetop, or oven. Once cooked, slice the sausages into bite-sized pieces.

Step 2 – In a medium bowl, whisk together the cream of mushroom soup, milk, salt, and pepper.

Step 3 – In a 9×13 baking dish, layer the ingredients in the following order: half of the sliced potatoes, half of the sausage, and half of the sauce. Repeat this step to use the other half of the ingredients, then sprinkle the top with the chopped yellow onion. Use a spatula to gently mix and settle ingredients, if needed.

Step 4 – Cover with aluminum foil and bake!

Step 5 – Remove the casserole dish from the oven, discard the foil, then top with cheddar cheese.

Step 6 – Bake again!

Step 5 – Serve and enjoy!

Recipe Details

Italian sausage and potato casserole.
4.05 from 20 votes

Potato and Italian Sausage Casserole

15 mins prep + 1 hr 30 mins cook
565 kcal
Yields: 6 servings
A creamy casserole made with potatoes, cheese, and savory Italian sausage, all cooked in a tasty white sauce. Perfect for a weeknight dinner or feeding a crowd.

Ingredients 

  • 1 lb italian sausage, mild or spicey
  • 1 cup milk
  • 1/2 tsp salt
  • 1 pinch black pepper, to taste
  • 3 cup golden potatoes, peeled and sliced
  • 1/2 cup yellow onion, chopped
  • 2 cup cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped, for garnish (optional)

Instructions

  • Cook sausage per grill or griddle instructions. If not using a grill or griddle, arrange sausages on a baking sheet lined with aluminum foil, then place in a cold oven. Turn heat to 350 degrees F and cook for 25-35 minutes or until the internal temperature of the sausages is 160 degrees F.
  • Transfer cooked sausage to a paper towel lined plate until sausages are cool enough to handle. Once cool, slice sausage into 1/2 inch bite-sized pieces, then set aside.
  • If not already done so, preheat oven to 350 degrees F.
  • In a medium bowl, whisk together cream of mushroom, milk, salt, and black pepper until combined, then set aside.
  • In a 9×13 baking dish, layer 1/2 of the sliced potatoes, 1/2 of the cream mixture, and 1/2 of the sliced Italian sausage. Repeat layers until all ingredients are used and baking dish is full. Top with yellow onion, then use a spatula to gently mix and settle ingreidents, if needed.
  • Cover dish with aluminum foil and bake for 1 hour.
  • Remove dish from oven and sprinkle top with cheddar cheese. Return dish to oven and cook, uncovered, until cheese is melted to desired amount, between 3-10 minutes.
  • Serve potato and Italian sausage casserole immediately with chopped parsley as garnish (optional).

Nutrition

Serving: 1serving | Calories: 565kcal | Carbohydrates: 28g | Protein: 26g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 104mg | Sodium: 1358mg | Potassium: 870mg | Fiber: 3g | Sugar: 4g | Vitamin A: 558IU | Vitamin C: 28mg | Calcium: 352mg | Iron: 3mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating




3 comments

    • Monica Connolly
    • 5 stars

    This is so tasty , quick and easy to prepare. My family and I love it!! Definitely give it a try.

    • Kimi
    • 5 stars

    I loved this recipe!!! I onlyade adaptations to it because of my personal likes. I doubled the recipe, did half Italian sausage and half brats. (I just needed to cook the brats)
    I also split the milk, half milk, half whipping cream and used cream of chicken soup. I also added an extra cup of cheese( I used 3 kinds of cheddar) and I also added garlic. I am a garlic and cheese fiend!
    Thank you so much for the recipe!! I will be making it again!

    • Linda Riddle
    • 5 stars

    I have tried several of your recipes and really enjoyed everyone of them! The recipes are easy and quick to prepare!